CN108795639A

CN108795639A - A kind of liquor and preparation method thereof

Info

Publication number: CN108795639A
Application number: CN201810708028.9A
Authority: CN
Inventors: 吴猛
Original assignee: Individual
Current assignee: Individual
Priority date: 2018-07-02
Filing date: 2018-07-02
Publication date: 2018-11-13

Abstract

The present invention relates to liquors to make field, in particular to a kind of liquor and preparation method thereof.By weight, raw material components include the liquor：35~50 parts of sorghum, 5~10 parts of wheat, 10~25 parts of rice, 8~20 parts of corn, 5~20 parts of glutinous rice, 10~20 parts of Semen Coicis have many advantages, such as that aroma is elegant, mouthfeel is soft, anti-oxidant, protection liver, clearing heat and promoting diuresis, strengthening the spleen and stomach.

Description

A kind of liquor and preparation method thereof

Technical field

The present invention relates to liquors to make field, in particular to a kind of liquor and preparation method thereof.

Background technology

Currently, sold liquor (white wine) is exactly to use Western Modern mostly based on " new process " excise law on the market The way for producing edible alcohol, is exactly to crush, be packed into big tank the starch grain such as corn, rice, then through catalysis After agent, saccharification enzymatic conversion, barms are added, by that can produce very pure edible alcohol after 24 hours, advantage is just It is that can carry out mass production, stay in grade, cost is very low, and fragrance protrudes, and wine body is limpid, needs what odor type that can blend Any odor type gone out.Real good wine, is that conventional solid-state technique, pure grain raw material are brewed, that is, pass through grain boiling, gelatinization, Airing plus it is bent, enter that cellar for storing things (cylinder) fermentation, going out cellar for storing things, to steam wine just hard-won, and various mouthfeels of conventional solid-state fermentation brewage process Generation be all to be generated by different cooperate of fermentation method and Chinese yeast, yeast, since the ratio of proportioning is different, conventional solid-state The white wine mouthfeel that excise law is brewed also is not quite similar.But the made liquor (white wine) of conventional solid-state wine brewing, can pushing away with the time Shifting mouthfeel is favourable, and aroma overflows, described in archaism：Good wine needs no bush.Li Shizhen (1518-1593 A.D.) exists《Compendium of Materia Medica》In write in this way： " liquor Fei Gufa is firstly appeared when member certainly.Its method heavy wine and grain, steaming enable on vapour, are held with device and take droplet dew, and the wine of all acid evil ideas all may be used It steams and burns ".

In view of this, special propose the present invention.

Invention content

The first object of the present invention is to provide a kind of liquor, and the liquor has that aroma is elegant, mouthfeel is soft, antioxygen Change, protect the advantages that liver, clearing heat and promoting diuresis, strengthening the spleen and stomach.

The second object of the present invention is to provide a kind of preparation method of the liquor, and this method is made wine in conventional solid-state In technique, Optimal Experimental condition has many advantages, such as liquor output rate height, process stabilizing.

In order to realize that the above-mentioned purpose of the present invention, spy use following technical scheme：

A kind of liquor, by weight, raw material components include：35~50 parts of jowar, 5~10 parts of wheat, rice 10~ 25 parts, 8~20 parts of corn, 5~20 parts of glutinous rice, 10~20 parts of Semen Coicis.

In some embodiments, the preparation method of the liquor, includes the following steps：The raw material components are impregnated and steamed It boils, cools down after proportioning water, then add distiller's yeast and auxiliary material fermentation, distill after fermentation to obtain the final product.

The liquor may be white wine.

Compared with prior art, beneficial effects of the present invention are：

(1) on the basis of traditional five grain liquor, Semen Coicis is added, health care's effect of product increases, and has anti-swollen The effect of tumor, protection liver, clearing heat and promoting diuresis, strengthening the spleen and stomach；

(2) it on the basis of conventional solid-state wine-making technology, optimizes each experiment parameter and the product produced is had more preferably Taste and flavor, and the finished product produced is stablized.

Specific implementation mode

In some embodiments, raw material components can also be：36~45 parts of jowar, 6~9 parts of wheat, rice 12~20 Part, 10~18 parts of corn, 6~15 parts of glutinous rice, 12~18 parts of Semen Coicis；38~42 parts of jowar, 6~8 parts of wheat, rice 14~17 Part, 12~15 parts of corn, 8~11 parts of glutinous rice, 14~16 parts of Semen Coicis；38 parts of sorghum, 6 parts of wheat, 12 parts of rice, 10 parts of corn, 8 parts of glutinous rice, 12 parts of Semen Coicis；40 parts of sorghum, 8 parts of wheat, 15 parts of rice, 12 parts of corn, 10 parts of glutinous rice, 14 parts of Semen Coicis；Sorghum 45 Part, 8.5 parts of wheat, 20 parts of rice, 15 parts of corn, 15 parts of glutinous rice, 16 parts of Semen Coicis；48 parts of sorghum, 9 parts of wheat, 22 parts of rice are beautiful 18 parts of rice, 18 parts of glutinous rice, 18 parts of Semen Coicis；48 parts of sorghum, 6 parts of wheat, 15 parts of rice, 16 parts of corn, 8 parts of glutinous rice, 16 parts of Semen Coicis； 35 parts of sorghum, 10 parts of wheat, 25 parts of rice, 8 parts of corn, 15 parts of glutinous rice, 20 parts of Semen Coicis etc..

The liquor has many advantages, such as that aroma is elegant, mouthfeel is soft, anti-oxidant, protection liver, clearing heat and promoting diuresis, strengthening the spleen and stomach.

Conventional solid-state brewing method can obtain high-quality liquor (white wine), though therefore brew it is numerous, never dare less manpower, this On the basis of traditional five grain liquors (sorghum, rice, glutinous rice, corn, wheat) are brewed Semen Coicis is added, and then strengthen in application The health maintenance effect of liquor (white wine), and aroma is elegant, retention time is long.

Semen Coicis is also known as coix seed, seed of jog's tears etc., is the mature seed kernel of gramineous herbaceous plant Job's tears, is traditional Chinese medicine.It is sought It supports and enriches, main active has coixenolide, coixan, coix seed oil polypeptide etc..Therefrom medical angle is said, is had clear The effect of hot dampness removing, curing rheumatism, diuresis, beneficial lung apocenosis, strengthening the spleen and stomach, strengthening the bones and muscles；Modern scientific research is found, can be removed certainly By base, repair cell damage inhibits the division growth of cancer cell, inducing apoptosis of tumour cell and migration, has significant antioxygen Change effect and antitumor action.Semen Coicis is also one of common protect liver Chinese medicine, can arrange in pairs or groups and be adjusted outside liver with plurality of Chinese Environment is to reach liver protection effect.

Preferably, the liquor further includes by weight following auxiliary material：1~3 part of matrimony vine, 0.4~0.8 part of ginseng, 0.5~0.8 part of Radix Notoginseng, 1~3 part of mulberries, 1~3 part of hawthorn, 0.8~1.2 part of rhodiola root, 0.8~1.5 part of Gorgon fruit.

In some embodiments, auxiliary material can also be：1.5~2.2 parts of matrimony vine, 0.5~0.7 part of ginseng, Radix Notoginseng 0.6~ 0.7 part, 1.5~2.5 parts of mulberries, 1.5~2.5 parts of hawthorn, 0.9~1.1 part of rhodiola root, 0.9~1.2 part of Gorgon fruit；Matrimony vine 1.5 Part, 0.5 part of ginseng, 0.6 part of Radix Notoginseng, 1.5 parts of mulberries, 1.5 parts of hawthorn, 0.9 part of rhodiola root, 0.9 part of Gorgon fruit；2 parts of matrimony vine, ginseng 0.6 part, 0.7 part of Radix Notoginseng, 2 parts of mulberries, 2 parts of hawthorn, 1.0 parts of rhodiola root, 1.0 parts of Gorgon fruit；2.5 parts of matrimony vine, 0.7 part of ginseng, three 7 0.75 parts, 2.5 parts of mulberries, 2.5 parts of hawthorn, 1.1 parts of rhodiola root, 1.2 parts of Gorgon fruit；1 part of matrimony vine, 0.8 part of ginseng, Radix Notoginseng 0.5 Part, 3 parts of mulberries, 3 parts of hawthorn, 0.8 part of rhodiola root, 1.5 parts of Gorgon fruit；3 parts of matrimony vine, 0.5 part of ginseng, 0.8 part of Radix Notoginseng, mulberries 2.5 Part, 1 part of hawthorn, 1.2 parts of rhodiola root, 1.0 parts of Gorgon fruit etc..

Matrimony vine is a kind of fruit of food medicine dual-purpose, and the traditional tonic Chinese herbal medicine material in China has tonifying kidney and benefiting sperm, nourishing the liver bright Mesh, enhancing immunity of organisms, antitumor, anti-oxidant, reducing blood lipid and other effects.

Ginseng is known as " King of Herbs ", be have won fame both at home and abroad, the rare medicinal herbs that old children all knows, have reinforce vital energy, It reinforces the spleen to benefit the lung, is antitumor, is anti-oxidant, reducing blood lipid and other effects.Ginseng can increase the enzymatic activity of each substance of liver metabolism, make liver Detoxification ability enhances, to enhance tolerance of the body to various chemical substances.

Radix Notoginseng also known as literary state Radix Notoginseng, are the dry root and rhizome of panax araliaceae plant, Return liver, stomach, have blood pressure lowering, Enhance immunity of organisms, antitumor, anti-oxidant and other effects.

A kind of fruit of food medicine dual-purpose of mulberries, there is liver-kidney tonifying, fluid dryness, UFA eyesight, enhancing body to exempt from Epidemic disease function, antitumor and other effects.

Hawthorn be used as medicine can returns spleen, stomach, Liver Channel, have promoting digestion and removing indigestion, promoting blood circulation to remove blood stasis, reducing blood lipid, it is anti-oxidant, anti-cancer etc. work( Effect.

Rhodiola root alias Rhodiola rosea, make it is medicinal can tonifying Qi clearing lung-heat, personal immunity of organism can be improved in intelligence development nourishing heart Power, prevention of cardiovascular disease and it is anti-oxidant the effects that.

Gorgon fruit is the dry mature kernal of nymphaeaceae plant Gorgon euryale, has supplementing the kidney to control the nocturnal, tonifying spleen and stopping diarrhea, eliminating dampness and arresting leucorrhea, enhancing The effect of immunity, China from ancient times as remain youthful forever vigor, prevent prematurely senile good object.

The selection of auxiliary material is complemented each other with Semen Coicis, and Semen Coicis enhancing liquor strengthening the spleen and stomach, anti-oxidant, protection can be cooperateed in effect The functions such as liver, antitumor.The taste that these auxiliary materials do not stimulate excessively, and dosage is less, it will not be to the taste of finished product liquor It impacts.

Medicinal material fermentation is one of the mode that traditional Chinese medicine processes, and process is sufficiently complex, including is carried out to its active constituent Structural modification generates new active material, and reduces poisonous side effect of medicine etc..Some common microbiologicals during wine brewing It plays an important role in medicinal material conversion process, but its mechanism of action is it is currently understood that extremely limited.

Preferably, the grain size of the auxiliary material is 40~80 mesh.

Add koji fermentation after auxiliary material is crushed together with raw material again, can make ingredient in auxiliary material fully with it is micro- in distiller's yeast Biology is reacted.

In some embodiments, the preparation method of above-mentioned liquor, includes the following steps：The raw material components are impregnated and steamed It boils, cools down after proportioning water, then add distiller's yeast and auxiliary material fermentation, distill after fermentation to obtain the final product.

Traditional liquor technology point is that distiller's yeast is added in solid pure grains to ferment.

Preferably, described to impregnate individually to impregnate sorghum, wheat, 24~28h of Semen Coicis with boiling water, water is changed 1~2 time in centre, 4~6h of rice and glutinous rice is individually impregnated with 40~60 DEG C of water.

In some embodiments, boiling water individually impregnate sorghum, wheat, Semen Coicis time can also be 25,26,27h etc.；It is single The temperature for solely impregnating rice and glutinous rice can also be 45,50,55,58 DEG C etc., the time can also be 4.5,5,5.5h etc..

Immersion can be such that raw material faster cures.Since each raw material component sugar content is different, the curing time is also different, by jowar, Wheat, rice, corn, glutinous rice and Semen Coicis are cleaned and are impregnated respectively.

Preferably, the digestion time is 1~2h.

In some embodiments, digestion time can also be 1.2,1.5,1.8h etc..

Each raw material individually impregnates, steaming mixed after mixing.Boiling makes starch gelatinization, is conducive to the work of amylase With, while miscellaneous bacteria can also be killed.The requirement of boiling is that appearance is steamed thoroughly, ripe without viscous, interior without the raw heart.

Preferably, when carrying out boiling to the raw material components, one layer of rice husk cooked is spread in the raw material components bottom.

Rice husk is the shell of rice grains, selects thick shell.It contains a large amount of pentose and pectic substance, in process of production can Furfural and methanol are generated, so need to steam in clear soup before use.Rice husk be used to adjust the starch concentration of fermented grain, acidity, moisture and Fermentation temperature makes fermented grain have gas porosity and oxygen content appropriate, ensures normal fermentation and distillation.

Preferably, after the proportioning water, 30~40min is stood.

It keeps the skin wet to digested raw material, the temperature of water need to be higher than 80 DEG C, and accumulation stands 30~40min, make mixing former Material fully water suction, ensures that moisture is sufficient, convenient for saccharification and fermentation.

Preferably, the cooling is that temperature drops to 30~32 DEG C.

After the accumulation time arrives, starts to cool down, to accomplish that temperature is uniform, the temperature difference is generally at 2~4 DEG C or less.Temperature drops to 30 ~32 DEG C, prepare to add distiller's yeast.

Preferably, the distiller's yeast includes yeast and mold.

Preferably, the additive amount of the distiller's yeast is the 0.2~0.4% of total fermentation materials quality；

Preferably, the fermentation is to be sealed by fermentation 20~60 days under the conditions of 28~30 DEG C.

Total fermentation materials include raw material and auxiliary material.Add distiller's yeast to want temperature uniform, stirs evenly.It is sealed fermentation later. Under the conditions of 28~30 DEG C, distillation yield is high, and finished product liquor aroma is strong.It ferments minimum 20 days, the time is longer, and liquor quality is got over It is good, it can at most ferment 60 days.

In some embodiments, the additive amount of distiller's yeast can also be total fermentation materials quality 0.25%, 0.3%, 0.35% etc.；Fermentation time can also be 25,30,40,45,50,55 days etc..

It distills after fermentation to obtain the final product.

Preferably, the wine temperature collected after the distillation is at 20~25 DEG C.

Cold water cooling is selected in distillation, controls the flow of cooling water, ensures to collect obtained wine temperature at 20~25 DEG C, wine temperature Excessively high, wine part volatilization, yield is reduced；Wine temperature is too low, and low-boiling point material cannot volatilize, of poor quality.

Preferably, the wine of the half amount of preceding total fermentation materials quality when wine starts lower drop should remove, because it contains methanol, It cannot quote.

Preferably, distillation collect obtained wine room temperature, be protected from light, seal in the state of store, the wine stored 5 months or more Sufficiently stable, wine body is mellow, aroma is elegant.

In some embodiments, it is aging to be conducive to liquor with semipermeability using Tao Tan for storage.

In some embodiments, semi-finished product liquor (white wine) will be stored June or more, and vinosity is just stablized, the object of pungent Matter disappears, and wine body is mellow, aroma is elegant, fragrance is stable, mouthfeel time is sweet, has special liquor (white wine) aroma.

Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is It can be with conventional products that are commercially available.

Embodiment 1

The cleaning and immersion of raw material components：Weigh sorghum 35kg, wheat 5kg, rice 10kg, corn 8kg, glutinous rice 5kg, the heart of a lotus seed Rice 10kg, jowar, wheat, rice, corn, glutinous rice and Semen Coicis are cleaned and are impregnated respectively；By sorghum, wheat, Semen Coicis and Corn need to be impregnated 24 hours with boiling water, change water on the way 1~2 time, and turn over washing；40 DEG C of rice and glutinous rice impregnate 6 hours, each Raw material individually impregnates.

Rice husk is steamed：Rice husk is steamed 30~45 minutes.

Dispensing and boiling：It will clean with soaked raw material after mixing, and carry out boiling；One layer is put at wine rice steamer bottom to cook Rice husk, uniformly sprinkle the raw material of mixing, start timing, digestion time 1 hour after boiling；Proportioning water：To digested original Material 85 DEG C of moisture of supplement；After proportioning water, accumulation stands 30~40 minutes；After the accumulation time arrives, starting to cool down, temperature drops to 30~ 32℃。

The preparation of auxiliary material：Weigh clean raw material：Matrimony vine 1kg, ginseng 0.4kg, Radix Notoginseng 0.5kg, mulberries 1kg, hawthorn 1kg, rhodiola root 0.8kg, Gorgon fruit 0.8kg, are smashed and are passed through using crusher the screen filtration of 40~80 mesh, powder is mixed respectively It is spare after conjunction.

Add koji fermentation：Auxiliary material is mixed into raw material, and 157g distiller's yeasts (board cooked material starter at top speed) are added and are sealed and ferment Fermented grain, fermentation temperature are maintained at 28~30 DEG C, and the fermentation phase is 20 days.

Distillation：One layer of rice husk steamed in clear soup is transferred in fermented grain, is distilled.The flow for controlling cooling water, ensures the temperature of wine Degree is at 20~25 DEG C.When wine starts lower drop, connector wine 38mL collects the wine flowed down later.

Storage, blends, and examines, manufacture：The former wine that will be obtained after distillation, wine degree in room temperature, are protected from light, close at 55~60 degree It stores in the state of envelope, is stored with Tao Tan.Storage period was wine at 3 years or more, can be used to do blending liquor, blending wine.It will be different Vinosity, different batches, the different production time, different year former wine blent, keep the style of wine consistent, stable quality, tool Standby unique liquor (white wine), through that can dispatch from the factory after the assay was approved.

Embodiment 2

The cleaning and immersion of raw material components：Weigh sorghum 38kg, wheat 6kg, rice 12kg, corn 10kg, glutinous rice 8kg, Jowar, wheat, rice, corn, glutinous rice and Semen Coicis are cleaned and are impregnated respectively by Semen Coicis 12kg；By sorghum, wheat, Semen Coicis And corn need to be impregnated 25 hours with boiling water, change water on the way 1~2 time, and turn over washing；50 DEG C of rice and glutinous rice impregnate 5.5 hours, Each raw material individually impregnates.

Rice husk is steamed：Rice husk is steamed 40 minutes.

Dispensing and boiling：It will clean with soaked raw material after mixing, and carry out boiling；One layer is put at wine rice steamer bottom to cook Rice husk, uniformly sprinkle the raw material of mixing, start timing, digestion time 1.5 hours after boiling；Proportioning water：To digested Raw material supplements 88 DEG C of moisture；After proportioning water, accumulation stands 30~40 minutes；After the accumulation time arrives, start to cool down, temperature drops to 30 ~32 DEG C.

The preparation of auxiliary material：Weigh clean raw material：Matrimony vine 2kg, ginseng 0.5kg, Radix Notoginseng 0.6kg, mulberries 1.5kg, hawthorn 1.5kg, rhodiola root 0.9kg, Gorgon fruit 0.9kg, smash using crusher and pass through the screen filtration of 40~80 mesh respectively, by powder It is spare after mixing.

Add koji fermentation：Auxiliary material is mixed into raw material, and 282g distiller's yeasts (board cooked material starter at top speed) are added and are sealed and ferment Fermented grain, fermentation temperature are maintained at 28~30 DEG C, and the fermentation phase is 40 days.

Distillation：One layer of rice husk steamed in clear soup is transferred in fermented grain, is distilled.The flow for controlling cooling water, ensures the temperature of wine Degree is at 20~25 DEG C.When wine starts lower drop, connector wine 47mL collects the wine flowed down later.

Embodiment 3

The cleaning and immersion of raw material components：Weigh sorghum 45kg, wheat 8.5kg, rice 18kg, corn 15kg, glutinous rice Jowar, wheat, rice, corn, glutinous rice and Semen Coicis are cleaned and are impregnated respectively by 15kg, Semen Coicis 16kg；By sorghum, wheat, Semen Coicis and corn need to be impregnated 26 hours with boiling water, change water on the way 1~2 time, and turn over washing；It is small that 55 DEG C of rice and glutinous rice impregnate 5 When, each raw material individually impregnates.

Rice husk is steamed：Rice husk is steamed 40 minutes.

Dispensing and boiling：It will clean with soaked raw material after mixing, and carry out boiling；One layer is put at wine rice steamer bottom to cook Rice husk, uniformly sprinkle the raw material of mixing, start timing, digestion time 1.8 hours after boiling；Proportioning water：To digested Raw material supplements 95 DEG C of moisture；After proportioning water, accumulation stands 30~40 minutes；After the accumulation time arrives, start to cool down, temperature drops to 30 ~32 DEG C.

The preparation of auxiliary material：Weigh clean raw material：Matrimony vine 2.5kg, ginseng 0.7kg, Radix Notoginseng 0.7kg, mulberries 2.5kg, mountain Short, bristly hair or beard 2kg, rhodiola root 1.1kg, Gorgon fruit 1.2kg, smash using crusher and pass through the screen filtration of 40~80 mesh respectively, by powder It is spare after mixing.

Add koji fermentation：Auxiliary material is mixed into raw material, and 320g distiller's yeasts (board cooked material starter at top speed) are added and are sealed and ferment Fermented grain, fermentation temperature are maintained at 28~30 DEG C, and the fermentation phase is 50 days.

Distillation：One layer of rice husk steamed in clear soup is transferred in fermented grain, is distilled.The flow for controlling cooling water, ensures the temperature of wine Degree is at 20~25 DEG C.When wine starts lower drop, connector wine 64mL collects the wine flowed down later.

Embodiment 4

The cleaning and immersion of raw material components：Weigh sorghum 50kg, wheat 10kg, rice 25kg, corn 20kg, glutinous rice Jowar, wheat, rice, corn, glutinous rice and Semen Coicis are cleaned and are impregnated respectively by 20kg, Semen Coicis 20kg；By sorghum, wheat, Semen Coicis and corn need to be impregnated 28 hours with boiling water, change water on the way 1~2 time, and turn over washing；It is small that 60 DEG C of rice and glutinous rice impregnate 4 When, each raw material individually impregnates.

Rice husk is steamed：Rice husk is steamed 35 minutes.

Dispensing and boiling：It will clean with soaked raw material after mixing, and carry out boiling；One layer is put at wine rice steamer bottom to cook Rice husk, uniformly sprinkle the raw material of mixing, start timing, digestion time 2 hours after boiling；Proportioning water：To digested original Material 100 DEG C of moisture of supplement；After proportioning water, accumulation stands 30~40 minutes；After the accumulation time arrives, start to cool down, temperature drops to 30 ~32 DEG C.

The preparation of auxiliary material：Weigh clean raw material：Matrimony vine 3kg, ginseng 0.8kg, Radix Notoginseng 0.8kg, mulberries 3kg, hawthorn 3kg, rhodiola root 1.2kg, Gorgon fruit 1.5kg, are smashed and are passed through using crusher the screen filtration of 40~80 mesh, powder is mixed respectively It is spare after conjunction.

Add koji fermentation：Auxiliary material is mixed into raw material, and 633g distiller's yeasts (board cooked material starter at top speed) are added and are sealed and ferment Fermented grain, fermentation temperature are maintained at 28~30 DEG C, and the fermentation phase is 60 days.

Distillation：One layer of rice husk steamed in clear soup is transferred in fermented grain, is distilled.The flow for controlling cooling water, ensures the temperature of wine Degree is at 20~25 DEG C.When wine starts lower drop, connector wine 79mL collects the wine flowed down later.

Experimental example 1

Sensory evaluation.

With reference to《15549~1995 sensory testing methods of GB/T》, 20 smell spirits are chosen through screening, training and examination Quick taster forms liquor organoleptic analysis and evaluates group.Group member's age between 23~27 years old, health, without bad Hobby.Belong to using priciple and method according to international drinks " flavor wheel " fragrance, formulates the fragrance description of sensory evaluation.

Limpid in sight transparent, no suspended substance is precipitated as 5 points, fragrance alcohol just, soft pure sweet tea be 5 points, the quiet and tastefully laid out fine and smooth, wine of mouthfeel Body is plentiful, long times of aftertaste is 5 points, and it is 5 points that style, which protrudes,.

Comparative example is set based on embodiment 4, and comparative example does not add auxiliary material, remaining is consistent with embodiment 4.

1 sensory evaluation of table

As can be seen from Table 1, the liquor made using the scheme in Examples 1 to 4 is in color and luster, fragrance, mouthfeel and style It is very prominent, and add Chinese herbal medicine auxiliary material and its color and luster, fragrance and style are had no significant effect.

Experimental example 2

Antioxidant activity is tested.

Remove DPPH free radical methods.Antioxidative propenies of the experimental method with reference to Shimada K et al. of xanthin on autoxidation of soybean oil in cyclodextrin emulsion (Agricultural and Food Chemistry,1992).The liquor and distilled water 2mL for taking different volumes, add 2mL The DPPH alcoholic solutions of 0.1mmol/L, acutely after concussion, room temperature avoid light place 30min measures light absorption value Ai at 517nm.It will Liquor liquid changes isometric absolute ethyl alcohol into, measures blank absorbency Ao；DPPH solution is changed into isometric absolute ethyl alcohol, Measure the absorbance A j of sample liquid itself.Calculate Equivalent Antioxidant Capacity AEAC (the ascorbic acid equivalent of wine sample antioxidant capacity).The clearance rate (%) of the DPPH of wine sample to be measured is：{1-(Ai-Aj)/Ao}×100.

It is 500 microlitres to take capacity for liquor.

Comparative example is set based on embodiment 4：

Comparative example 1：Do not add Semen Coicis and auxiliary material；

Comparative example 2：Do not add auxiliary material；

Positive control：The ascorbic acid solution of 0.05mg/mL.

Reduced weight is supplied to keep total emphasis constant using sorghum, remaining step is same as Example 4.

Experimental result is shown in Table 2, it is seen then that compared with positive controls, liquor all has made from embodiment 4 and comparative example 2 Apparent DPPH free radical scavenging activities, there is pole significant difference (* * P < 0.01)；1 clearance rate of comparative example is slightly below positive control. The result shows that the addition of auxiliary material makes the DPPH free radical scavenging activities of liquor be increased significantly, and the addition of auxiliary material and Semen Coicis can Greatly increase DPPH free radical scavenging activities.

2 DPPH free radical scavenging activities of table

Number	Embodiment 4	Comparative example 1	Comparative example 2	Positive control
					Clearance rate (%)	82.7±6.0**	68.7±4.6*	74.5±3.8**	71.6±5.2**

Note：Compared with positive controls, * P < 0.05, * * P < 0.01.

Experimental example 3

Hepatoprotective effect is tested.

Liquor is CCl made from Example 4₄Cause the Germicidal efficacy of acute liver.60 mouse are random It is divided into 6 groups, Normal group 10, CCl₄Model group 10, high, normal, basic each 10 of sample sets, positive control (sunflower liver-protecting tablet) 10.With olive oil CCl₄A concentration of 1%, it is injected intraperitoneally according to 10ml/kg weight.After gastric infusion 1 week, CCl₄Model 0.1%CCl is injected in group and sample sets mouse peritoneal₄Oil solution modeling.Every mouse takes blood with eye socket blood taking method after 18h, point From serum, conventional method detects liver function index (ALT, AST), the results are shown in Table 3.

Table 3

Group	ALT(U/L)	AST(U/L)
			Blank group	34.08±12.97**	29.79±4.55**
Contrast groups	341.22±40.74**	128.27±17.14**
			Model group	494.33±80.52	123.23±27.49
Small dose group	292.13±15.65**	106.60±16.83*
			Middle dose group	243.78±49.32**	92.08±18.85**
Large dosage of group	196.66±48.65**	88.31±14.54**
			Positive group	221.48±50.23**	96.43±16.91**

Note：Compared with model group, * P < 0.05, * * P < 0.01.

Wherein, blank group is without the mouse by acute liver damage processing；

Contrast groups use publication number CN102960809A, publication date on March 13rd, 2013, priority date December 5 in 2012 The anti-fatigue beverage that relieves the effect of alcohol used in the embodiment 5 of day；

Model group is to be handled by acute liver damage but without the mouse of any liver protection processing；

The drug concentration that small dose group is taken is 810mg/kg；

The drug concentration that middle dose group is taken is 1620mg/kg；

It is 3240mg/kg that large dosage, which organizes taken drug concentration,；

Positive group is to take the mouse of sunflower liver-protecting tablet, dose 560mg/kg.

Three dosage of this sample can reduce ALT vigor, compared with model group, there is pole significant difference (P < 0.01)；

Three dosage of this sample can reduce AST vigor, and three dosage groups have pole significant difference (P < compared with model group 0.01).The experiment results show that this liquor has significant protective effect to hepatic injury, there is apparent hepatoprotective effect.

Finally it should be noted that：The above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent Present invention has been described in detail with reference to the aforementioned embodiments for pipe, but it will be understood by those of ordinary skill in the art that：Its It still can be with technical scheme described in the above embodiments is modified, either to which part or all technical features Carry out equivalent replacement；And these modifications or replacements, various embodiments of the present invention skill that it does not separate the essence of the corresponding technical solution The range of art scheme.

Claims

1. a kind of liquor, which is characterized in that by weight, the liquor raw material components include：35~50 parts of jowar, wheat 5 ~10 parts, 10~25 parts of rice, 8~20 parts of corn, 5~20 parts of glutinous rice, 10~20 parts of Semen Coicis.

2. liquor according to claim 1, which is characterized in that by weight, the liquor further includes following auxiliary material：Chinese holly 1~3 part of Qi, 0.4~0.8 part of ginseng, 0.5~0.8 part of Radix Notoginseng, 1~3 part of mulberries, 1~3 part of hawthorn, rhodiola root 0.8~1.2 Part, 0.8~1.5 part of Gorgon fruit.

3. liquor according to claim 2, which is characterized in that the grain size of the auxiliary material is 40~80 mesh.

4. the preparation method of liquor according to claim 2 or 3, which is characterized in that include the following steps：By the raw material components It impregnates simultaneously boiling, cools down after proportioning water, then add distiller's yeast and auxiliary material fermentation, distill after fermentation to obtain the final product.

5. the preparation method of liquor according to claim 4, which is characterized in that described to impregnate individually to impregnate height with boiling water Water is changed 1~2 time in fine strain of millet, wheat, 24~28h of Semen Coicis, centre, individually impregnates 4~6h of rice and glutinous rice with 40~60 DEG C of water.

6. the preparation method of liquor according to claim 4, which is characterized in that the digestion time is 1~2h；

7. the preparation method of liquor according to claim 4, which is characterized in that after the proportioning water, standing 30~ 40min；

Preferably, the cooling is that temperature drops to 30~32 DEG C.

8. the preparation method of liquor according to claim 4, which is characterized in that the additive amount of the distiller's yeast is total fermentate Expect the 0.2~0.4% of quality；

Preferably, the distiller's yeast includes yeast and mold.

9. the preparation method of liquor according to claim 4, which is characterized in that the fermentation is under the conditions of 28~30 DEG C It is sealed by fermentation 20~60 days.

10. the preparation method of liquor according to claim 4, which is characterized in that the wine temperature collected after the distillation Degree is at 20~25 DEG C.